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1
Preheat oven to 375.
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2
Washed your pork chops, pound them with a good meat tenderizer mallet, not to flatten.
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3
Add a little meat tenderizer seasoning as well as your own choice of seasonings to taste to both sides of meat. For mine I use Garlic Powder, Lemon Pepper, Soul Seasoning, Mrs. Dash (No Salt) Original and Table Blend, Onion Powder and Pepper.
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4
Place seasoned pork chops in a glass 13x9 pan.
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5
Add enough water to the pan not to cover the meat.
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6
Tightly cover with foil.
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7
Bake in oven until meat is tender (you can easily pierce with a fork).
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8
Check about in 1 1/2 hours, if not tender recover tightly and cook checking every 30 minutes.
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9
Once tender remove about 1/2 the liquid.
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10
Pour can of cream of mushroom into a bowl.
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11
Take the flour and add a little cold water to make a rue.
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12
Stir rue into cream of mushroom soup- this will thicken the soup as it cooks.
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13
Pour mixture on top of pork chops mixing in with the remaining liquid.
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14
Recover and cook additional 30 minutes for gravy to bubble around chops.
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15
Gravy will thicken more once removed from oven and allowed to rest.
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16
Serve with rice and veggies.
